Kung Pao Chicken ***

Sauce is enough for 2 packs of chicken (1 pk breast, 1 pk tenderloin)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the marinade. Combine the corn starch, cold water, white wine, soy sauce and sesame oil. Whisk until fully combined

Step 2

Cut Chicken breasts into 1 inch chunks and place in a large bowl. Add the Marinade mixture and combine well. Cover and place in the refrigerator for about 30 minutes

Step 3

Prepare the sauce. In a large mixing bowl combine the corn starch, water, white wine, soy sauce, sesame oil, hot chili paste, honey, distilled white vinegar, water chestnuts, peanuts, garlic, red chile pepper and chile de arbol. Save the green onions for the very end just before serving.

Step 4

Add chicken to a large skillet and cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.

Step 5

Transfer sauce mixture to a medium skillet/saucepan. Heat slowly over medium heat until aromatic.

Step 6

Combine sauce mixture and sautéed chicken together in one saucepan. Adjust heat and simmer together until sauce thickens. Remove from heat and add the green onions. Serve over a bed of white rice garnished with sesame seeds